Whether it is cold outside, you are under the weather or you just feel like a comforting bowl of soup, these recipes are almost as easy as opening a can, but taste so much better! Having a supply of pre-made up stocks like veggie or mushroom and some frozen, fresh or canned vegetables make these recipes quick, easy and delicious.

Directions:- Heat the olive oil up in a medium saucepan and add onion. Cook over medium heat for about 5 minutes or until soft. Add garlic and cook for another 1-2 minutes.- Add the remainder of the ingredients and cook until heated through.- Use an immersion blender and blend until smooth, or add to a blender and blend until smooth (be careful as the soup will be hot)- Top with torn basil leaves if using and season with additional salt & pepper if needed.

Directions:- Heat up oil in a large saucepan over medium high heat, and add onion and mushrooms. Cook for about 5 minutes. Add garlic and cook for another 2 minutes.- Add thyme, tarragon, salt, pepper and flour and stir until flour is incorporated-about 1-2 minutes.- Add stock, bring to a boil and cook for about 7 minutes, then add milk and cook for another 2-3 minutes.- Using an immersion blender, blend until it is the consistency you prefer. You can also use a blender but be very careful as the soup will be hot!

Directions:- Heat up oil in a large saucepan over medium heat, and add onion. Cook for about 5 minutes. Then add garlic and cook for another 2 minutes.- Add cauliflower, broccoli and carrot. Cook for about 5-7 minutes.- Add flour, thyme, nutritional yeast, salt and pepper and stir until flour is incorporated. Then add broth and milk, bring to a boil, then reduce to a simmer and cook covered for about 10 minutes or until veggies are tender.- Use an immersion blender to blend half the soup, leaving some chunky for texture. You can also blend half in a blender, being careful as the soup will be very hot!

NOTE:- You can replace fresh veggies with frozen. Just reduce your cooking time by at least half.

- Heat oil or butter over medium heat and add leeks, onion, carrots, celery and cook for about 10 minutes, stirring.- Add broth and wine or water, bay leaf, thyme, salt & pepper and cook over medium heat for about 20-25 minutes. Remove bay leaf.- Using an immersion blender, blend until it is the consistency you prefer. You can also use a blender but be very careful as the soup will be hot!

DIRECTIONS:- Put 3/4 of everything into a blender and blend smooth, then add the rest and blend just a little to keep some chunky. Add salt and pepper to taste. Put in fridge and cool for at least an hour.

DIRECTIONS:- Add oil to a large pot on medium high heat. Add all ingredients except vinegar and spinach. Bring to a boil and reduce heat to medium and simmer 8-10 minutes. - Take off heat and add spinach and vinegar and top with Parmesan cheese if using.

- Heat up oil in a large saucepan over medium heat and add onion, celery and carrots, cook for about 5 minutes.- Add garlic, spices and salt and pepper, cook for 2 minutes.- Add broth, 1 can of beans and tomatoes and cook for 10-15 minutes. Then blend with an immersion blender or food processor. If it is too thick add a bit more broth. - Add last can of beans and corn and heat for 3-4 minutes.

Who doesn’t love soup, especially during the cooler weather? This vegan French Onion soup is warm, comforting and really inexpensive to make! It uses simple ingredients that you probably already have, and it freezes well.

*use what ever type of onions you prefer and slice to the size you like.

Directions:

- Heat the oil and butter in a large pot on medium heat, and add the onions, garlic, thyme, salt, pepper and sugar. Cook for about 45 minutes stirring often so they don’t stick.- Add the wine and cook for about 10 minutes.- Add the stock and cook for another 15-20 minutes. (If you are going to freeze, do so at this point)- Transfer 1/6 of the soup to each of your oven proof dishes, add a slice of your toasted bread and top with 1/4 C of cheese.- Place under the broiler and cook until the cheese is bubbly (about 4-5 minutes).- Serve immediately and enjoy!